Bacon-Wrapped Pork Tenderloin & Apple Cider-Ginger Sauce

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Pork filets:

2 pork tenderloins, about 1 1/2-1 3/4 pounds total

1 1/2 cups apple cider

2 tablespoons kosher salt

2 sprigs thyme

2 large garlic cloves, peeled and smashed

16 ounces applewood-smoked bacon, about 12-16 slices (not thick)

Freshly ground pepper, to taste


1/2 to 1 ounce ginger root, to taste

2 to 3 teaspoons olive oil

2 small shallots, minced, about 1/4 cup

1 cup apple cider

1 1/2 cups chicken broth

1/4 to 1/2 cup demiglace

1/2 to 1 teaspoon apple cider vinegar, to taste

Kosher salt and freshly ground black pepper to taste

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